corner is looking (and tasting) better than ever with recent arrivals and . The grinder in particular has completely transformed coffee for us. Levelling tools, declumping the grounds and good fit tampers also help a lot with even extractions.
Home made . After last night's meal, not totally convinced about the work-payoff ratio, but I have a kg or so to play with so that may change.
Big lump of 36hrs after the start. Decided to use the same perforated tray as the last koji batch, seems to have done pretty well aside from a few spots in the corners where I assume I didn't mix the spores in well enough, and the oxygen couldn't penetrate. Cut them off and we're good to go. That's quite a lot there, will try to freeze some.
Duck breast about to get cured. 2 with juniper and bay, 2 with Chinese five spice. They've now been wrapped in muslin and are hanging in the beer fridge drying out.
Basmati rice . First ferment in the new chamber setup. Got a useful stainless perforated gastronorm pan for this job, taking it out and resting on an aluminium baking sheet when the temp started spiking about 36hrs in.
Japanese gyoza. Looking forward to a handful for dinner. Yum! Rest going in the freezer.